STUDIO DI FORMULAZIONI PER L’OTTENIMENTO DI INSACCATI FERMENTATI E STAGIONATI A BASE DI CARNE DI CAPRA STUDY OF FORMULATIONS TO PRODUCE FERMENTED RIPENED SALAMI MADE WITH GOAT MEAT

In order to manufacture dry cured sausages with meat alternatives to pork, goat meat was mixed in the initial mixture with pork fat cut (A, reference), fatty goat meat (B), lean beef meat (C); fat beef meat (D).The evaluation of chemical, physical and physical-chemical parameters showed a trends similar in the changes of the quality properties of all investigated samples. The different composition of the initial formulation influenced the textural properties of final ripened products; in particular the C product resulted significantly more hard than others. Results of the sensory analyses showed a good acceptability of the product type B (meat and fat of goat) comparable to that obtained with the use of pork fat, although it showed a different olfactory characteristics. This preliminary study seems to offer interesting perspectives for the use of alternative meats such as goat to obtain products that meet modern nutritional and religious needs.[...]